Peperonata (bell pepper with smoked brisket)

Category: Vegetable and fruit dishes
Kitchen: italian
Peperonata (bell pepper with smoked brisket)

Ingredients

Boiled-smoked brisket 400 g
Bulb onions 4 things.
Sweet pepper 4 things.
Tomato paste 2st. l.
Garlic (to taste) 1-2 teeth
Salt, pepper to taste

Cooking method

  • Cut the brisket into small cubes. Fry in a dry frying pan until "cracklings". Postpone.
  • In the resulting fat, fry the diced onion and garlic, passed through a press.
  • Add pepper to the onion. cut into cubes, fry for 5 minutes, stirring occasionally.
  • Add tomato paste, stir, season to taste, cover and simmer for 10 minutes.
  • Add greaves to the finished dish.
  • Tasty ... bold ... aaaaa ..)))))

The dish is designed for

4 servings

Note

Recipe from the book "100 best recipes. Italian cuisine".

toffee
Y-yeh! Here would still be young, boiled potatoes. And soak the liquid from the bottom with a crust of bread.
Omela
Ira, exactly, we must also try to add potatoes !!
MariS
Peperonata is delicious, Ksyusha!
And I put more tomatoes, greens in my own, and from myself I added beans and sesame seeds to the recipe (in view of their usefulness!)


Peperonata - Italian warm salad (MariS)

Peperonata (bell pepper with smoked brisket)
Omela
Yeah, Marish, I saw your salad!
K. Marina
Can you cook peppers now (freezing, drying) for a wonderful salad?
Omela
Marina, of course you can freeze. I won't say about drying. never did.

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